Pistachio Cookie
💚 Pistachio Cookie Recipe
12
portions15
minutes12
minutes160
°CCraving a touch of color and elegance? 💚 These pistachio cookies offer a twist on the classics, delivering an irresistibly delicate, woody flavor. An original recipe, quick to prepare, and perfect to enjoy with tea or to impress your guests with a slightly more sophisticated dessert.
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Ingrédients
200 g Butter
150 g White sugar
200 g Brown sugar
6 g Salt
10 g Baking powder
2 spoons Pistachio paste
400 g Flour
50 g Unsalted pistachios
2 Eggs
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, place the butter in pieces and the two sugars.
If you don’t have a robot, in a mixing bowl put the softened butter (30 seconds in the microwave) with the sugar and mix with a spatula. - Once the sugars and butter are well combined, add the eggs and mix. Add the pistachio paste and mix until fully incorporated. Then add the salt, flour, and baking powder (speed 2 in a food processor, still using the paddle attachment).
- Add the unsalted pistachios, mix (at speed 1 with the paddle attachment in the food processor).
- Make balls of about 90g, and flatten to a thickness of 1.5cm.
- Bake for 12 minutes at 160°C.
Astuces
- Take the butter out of the refrigerator 30 minutes beforehand to allow it to come to room temperature for easier mixing. Once out of the oven, you can decorate with pistachio paste and whole pistachios for an extra touch of indulgence, and drizzle with white chocolate. Flour your hands to form the balls, or use two tablespoons.
The secrets to a perfect pistachio cookie
Opt for 100% pure (unsweetened) pistachio paste . If your paste is already sweetened, consider reducing the amount of brown sugar in your mixture so as not to mask the delicate flavor of the nut.
To avoid oxidation (browning), incorporate the pistachio paste throughout and only sprinkle your pistachio pieces on top halfway through baking or as soon as they come out of the oven while the cookies are still hot.
Yes, a light dry toasting in a pan or oven (5 minutes at 150°C) intensifies the flavors tenfold. Let them cool before crushing them so they retain their crunch inside the dough.
